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Angélia Berndt
Plínio Cornélio Filho
Vera Lucia D.V.Pereira, Dr.
Dálvio Ferrari Tubino, Dr.
Prog. de Pós-Graduação em Engenharia de Produção - UFSC/LEET
Caixa Postal - 476 - CEP: 88010-970 - E-mail:angelia@eps.ufsc.br
.
Abstract: A firm, factory or industry, not leaving aside the focus on its greater goal, to
provide nourishment of its employees, through a contracted catering service purchase, the
so called third party service.
Today, the management of this kind of service purchase, aims to improve life quality of its
employees, and a better productivity. Contracted catering firms no its turn, search for
market place recognition, through a steady position, new customers and profit, must be
flexible and have a self activities planning, in order to be prepared and adapted to market
place uncertainty.
Nowadays, the (NNU) Nourishment and Nutrition Units, have got a special concern with
the kind of the good to be stored, according to their life time perishability but, the (NNUs)
do not apply the appropriate storage management technique, compatible with the
production system. The ABC curve, when self applied, just a little it is able to help, since
the vital and many trivial items used for meals production are already known, and these
items do not get to be managed in accordance to their importance and cost, unless
applying other methods more specific for that like (Replacement Point Method, Periodical
Reviewing Model MRP among others), but they have already issued their applicability by
some authors.
1. Introdução
Verba
100%
90%
60%
A B C
3.Conclusão
4. Referência Bibliográfica :